Ingredients
- 1 pound ground beef, formed into 1/4-pound patties
- House Seasoning, to taste, recipe follows
- 4 slices bacon
Directions
Preheat broiler.
Make 4 round fillet-like patties with the ground meat. Season well with House Seasoning. Cook bacon but remove from pan before bacon turns hard and crispy. Wrap fillets with bacon and secure with toothpicks. Place fillets on sheet pan lined with aluminum foil. Broil about 7 to 10 minutes or until desired doneness is achieved.
House Seasoning:
- 1 cup table salt
- 1/4 cup pepper
- 1/4 cup garlic powder
Mix the ingredients together and store in an air-tight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.
Yield: 1 1/2 cups
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By marneejo_12602006
Marlton, 70
on February 01, 2010
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I made this when I had a craving for steak but it fell a little short. Even with the seasonings (and I added extra it really just tasted like a hamburger.
I did make a leftover one into a hamburger the next day and it tasted great with my preferred trimmings. But I probably won't make this again to eat as a "steak."
By kslighthouse_11...
Wichita, KS
on May 02, 2009
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This quick and easy to make and makes ordinary hamburger feel a bit special. I have made this several times. I do season the hambuger with grill seasoing before cooking. So for those of you saying it was lacking inflavor make sure you season the hamburger patty the way you would before cooking a regular hambuger. I cook this using my George Foreman Grill. One time I made a mushroom gravy to serve over it and another time I used a blue cheese compound butter that was leftover from a recipe I made from 5 ingredients Fix. Next time I make this I am going to trying it on our BBQ grill.
By tawandaterry_10...
Raleigh, NC
on September 28, 2008
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I tried the recipe with a twist. I used Paula's house seasoning on real Filet Mignon. It was delicious. My husband was impressed and enjoyed eating the tender seasoned meat! This was my first attempt at Filet Mignon and it was a success. Thank you Paula for the recipe.
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